Saturday, 16 July 2016

Cepelinai - Lithuanian meat filled dumplings

I travelled through the Baltics 4 years ago and was intrigued by their kitchen. A bit on the heavy and earthy side, but so delicious. Call it comfort food.

The dumplings are served at many Tourist restaurants as a special and they are very good. Filling and great for rainy and colder days. But since our summer here is on hold in the moment and 20 C is not so hot, I decided to cook them today.

1,2 kg floury potatoes cooked
50 g corn starch
200-250 g flour
1 egg
1 tsp salt

You can make the potato dough the evening before. It should be cold, when you make the cepelinai.

250 g pork sausage meat
5 spring onions
2 onions
3 cloves of garlic
125 g smoked bacon
2 tbsp parsley

Fry the bacon and later get the chopped onions in. That is the dressing later for the dumplings.
Take some dough and flatten it in your hand, press in some sausage meat and close the dough around it. Make sure, it has no holes.

Use a very big pot mit salted water and simmer the dumplings for 18 minutes.

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